Bibimbap

Author:

rebeccadunham

Preparation Time:

20 minutes

Servings:

1

Cooking Time:

Ingredients:

1/2 block extra firm tofu
1 cup brown or white rice (brown is better for dieters and it's what I use)
1/2 avocado, cut into slices
1/2 cup lettuce cut into small pieces
1/2 cup julienned carrots
1/2 cup julienned cucumber with the skin on
1/2 teaspoon Korean hot sauce (any will do but one with a thicker consistency is much better, Vietnamese hot sauce works wonders) (also you can use more if you like it hot or less)
1/2 teaspoon of extra virgin olive oil (use the smallest amount possible)
a dash black ground pepper
1/2 cup Kimchi (if you can find it)
1 tablespoon of soy sauce (if desired)

Directions:

Cook the rice as required on the package. While your rice is cooking cut the cucumbers, carrot, avocado and lettuce, once they are all cut set aside. Now cube your tofu and set aside. Heat a skillet to medium heat with the olive oil in the skillet, when warm toss in your tofu and pour in the soy sauce, let them cook until heated and slightly browned. While your tofu is still in the pan put a dash of black pepper on your tofu, set aside until your rice is finished. Once your rice is done put it into a bowl large enough for all of your ingredients, on top of the rice place your hot sauce and mix it up. Once it is all mixed put all your vegetables, kimchi and tofu on top and enjoy!
Bean sprouts make a great add on as well!
Adapted from a traditional Korean recipe.